So I got this recipe from my bff, Gaby Ok, who got it from her aunt, who got it from…I dunno. All I know is that it sure tastes good! I kinda tweaked it a lil bit though...never be afraid of experimenting with flavours and colours! Had been looking for a chicken curry recipe for so long, this was like the answer to a prayer. You’ll see why! Or rather, taste why! Hehehe
Unfortunately, I tend to estimate a lot in the kitchen, so I don’t have definite measurements for the ingredients. Tried to come up with something though, so hope it works! But don’t worry, just BE BOLD! If I can do it, so can you!
Ingredients (for 4 people)
Chicken pieces (of course!). You can decide to use either just thighs, or whatever. About 8 pieces will do
Curry (be generous)
Stock cube (I prefer maggi chicken)
Garlic (about half a bulb)
1 large onion
A knob of ginger, cut into large chunks
3 potatoes, cut into chunks
3 tomatoes, cut into about 4 pieces each
1 large green bell pepper, cut into strips
2 small peppers (red or green, the hot ones), cut into chunks
Black pepper (as required)
Oil for frying
- Wash the chicken pieces thoroughly. Add curry powder to the chicken and mix nicely, making sure all chicken pieces are well and thickly coated. Add 1 stock cube and mix in. Chop up an onion into the chicken (in large chunks, cos it's just for the flavour and would be taken out later).
- Add the half bulb of garlic, either mashed or chopped up. Add the ginger. Leave to marinate for about an hour.
- Add some oil to a large sauce pan, just enough to shallow-fry all the pieces of chicken.(let about 1/4 of the chicken be submerged in oil) Allow to fry for a while, about 10 minutes, turning occasionally. If you want to add more curry, you can do so at this stage.
- Add some water (about 300mls) and allow to simmer on low heat for about 30 minutes, stirring occasionally.
- Taste and season as required, adding salt and black pepper. You can also add half a stock cube in addition, if required. Leave to simmer for a few minutes.
- Add the potatoes, tomatoes and peppers. Stir. If looking a bit dry or not 'sauce-y' enough, you can add some water.
- Allow to cook covered for about 10 minutes, and taste to make sure everything's balanced out. Check to see if potatoes are cooked.
- Stir, and leave to cook uncovered for another 10 minutes, et voila! Your sauce should be ready to eat.
- A little tip: according to my friend, if the chicken just easily separates from the bone, then it's ready!
Serve with cooked rice.
Hope it works out for those who try it, sorry if I was not accurate enough! You have to use your discretion a lot for this dish. Happy cooking!